By Anne Hy
PB&J breakfast cookies
Loved by kids and adults alike, these little breakfast cookies have an all-American flavour of peanut butter and strawberry jam. Enjoy warm, with a glass of ice-cold soya milk.
EASY TIP The oil content of peanut butter varies from brand to brand, so adjust the amount of soya milk used for the dough. The uncooked dough should be stiff and easy to shape.
Updated at: Wed, 16 Aug 2023 17:45:41 GMT
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
4
Low
Nutrition per serving
Calories156.5 kcal (8%)
Total Fat10.9 g (16%)
Carbs11.4 g (4%)
Sugars5.2 g (6%)
Protein5.4 g (11%)
Sodium73.9 mg (4%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
1 Preheat the oven to 200°C/400°F/gas mark 6 and line a baking tray with baking parchment.
Step 2
2 In a large bowl, stir together the peanut butter, oats and peanuts. Spoon in the soya milk gradually, stirring to form a thick dough.
Step 3
3 Separate the dough into eight even pieces. Roll into balls then place on the baking tray. Flatten slightly with your thumb, leaving a thumbprint visible in the top. Dollop a teaspoon of jam into each thumbprint.
Step 4
4 Bake in the oven for 10–12 minutes until golden around the edges. Best enjoyed warm.
